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基于电子鼻和顶空气相色谱-离子迁移谱分析不同干燥方式对羊肚菌挥发性化合物的影响
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- Science & Technology of Food Industry, 2024, v. 45, n. 7, p. 261, doi. 10.13386/j.issn1002-0306.2023050088
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二氧化氯熏蒸处理对蚕豆品质及褐变的影响.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 1, p. 222, doi. 10.7506/spkx1002-6630-20220218-136
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金针菇多糖对大豆分离蛋白凝胶的增强 作用及其结构表征.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 20, p. 102, doi. 10.7506/spkx1002-6630-20220407-068
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- Article
杏鲍菇富硒蛋白的营养结构特性及对 铅毒性的缓解作用.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 125, doi. 10.7506/spkx1002-6630-20220120-207
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- Article
草菇鲜味肽的分离鉴定及呈味特性分析.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 235, doi. 10.7506/spkx1002-6630-20211110-124
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不同品种藜麦营养与功能活性成分比较及应用.
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- Journal of Food Safety & Quality, 2022, v. 13, n. 3, p. 681
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- Article
动静脉内瘘功能不良行经皮血管腔内 治疗后2 年随访效果评价.
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- Chinese Nursing Research, 2021, v. 35, n. 23, p. 4144, doi. 10.12102/j.issn.1009-6493.2021.23.002
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- Article
香菇真空冷冻干燥过程中滋味物质动态 变化及鲜味评价.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 91, doi. 10.7506/spkx1002-6630-20200924-309
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- Article
壳聚糖型SO<sub>2</sub>缓释材料的制备及性质表征.
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- Modern Food Science & Technology, 2021, v. 37, n. 8, p. 176, doi. 10.13982/j.mfst.1673-9078.2021.8.1158
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- Article
添加灰树花粉面团的酶法改性及面条品质评价.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 23, doi. 10.7506/spkx1002-6630-20200620-272
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- Article
羊肚菌酶解液制备美拉德反应肉味调味基料.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 242, doi. 10.7506/spkx1002-6630-20191212-129
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- Article
猴头菇-青稞预糊化粉的添加对桃酥品质的影响.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 46, doi. 10.7506/spkx1002-6630-20200507-068
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香菇风味及其分析技术研究进展.
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- Food Research & Development, 2019, v. 40, n. 22, p. 197, doi. 10.12161/j.issn.1005-6521.2019.22.033
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- Article
木耳粉对面团流变学特性及面条品质的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 43, doi. 10.7506/spkx1002-6630-20190608-079
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2,4-表油菜素内酯对葡萄果实采后灰霉病的 抑制作用机理.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 231, doi. 10.7506/spkx1002-6630-20180821-222
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- Article
干燥方式对食用菌风味物质影响研究进展.
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- Journal of Food Safety & Quality, 2019, v. 10, n. 15, p. 4877
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- Article
松茸粉对面团流变特性及饼干品质的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 5, p. 51, doi. 10.7506/spkx1002-6630-20180818-185
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4 种蛋白酶水解双孢蘑菇效果比较及 风味蛋白酶水解工艺优化.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 276, doi. 10.7506/spkx1002-6630-201824041
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香辣草菇风味产品的加工及其风味特性分析.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 8, p. 135, doi. 10.7506/spkx1002-6630-201808022
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- Article
糖尿病肾病病人自体动静脉内瘘血流动力学改变的研究.
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- Chinese Nursing Research, 2017, v. 31, n. 13, p. 1579, doi. 10.3969/j.issn.1009-6493.2017.13.012
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- Article